Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.
Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish.
He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community.
PAST WORK:
Oceana, NYC, New York;
March, NYC, New York;
Tabla, NYC, New York;
Four Seasons, Atlanta, GA;
Star Provisions, Atlanta, GA;
Bacchanalia, Atlanta, GA;
Seeds of Nutrition, Atlanta, GA;
Community Farmers Markets, East Atlanta Village, Atlanta GA.

Pale Ale

Birmingham, Alabama might be the next great brewery city in the Southeast. What does that have to do with roasted salmon and cherry tomatoes? Easy! Birmingham is producing a lot of the beer style that I think will go best with this dish: the pale ale. We suggest you complement this dish with Good People Pale Ale, a beer with a little hop that the salmon can easily handle.

Good People Pale Ale, Birmingham, Alabama

Marsanne - Central Coast, California

Rich oily fishes such as salmon can pair with a rich white wine or a light- to medium-bodied red; here, I’d recommend the former. Marsanne's broad mouth-filling texture complements the salmon and interacts with the fish oil quite nicely.

Qupe Marsanne, Santa Barbara County, California

METHOD

1

• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.

• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil begins to lightly smoke, add fish, skin-side down. Cook without disturbing until fish is opaque most of the way through and well-browned on bottom, 5-7 minutes.
• Flip, and cook until fish is opaque and firm, 1-2 minutes.
• Transfer to a plate. Let rest, skin-side up.